I know, I know… All my friends in NY are laughing out loud as they read this. Fall in Miami?? Well, yes, the weather does change. And with Hurricane Sandy passing through the neighborhood, there’s definitely a chill in the air.

And the spices in this soup make me feel like I’ve been wrapped in a cozy blanket.

MAKE YOUR OWN RECIPE

Using this recipe as background on the technique, how might you make your own recipe? How about you:

Incorporate more vegetables?

Most any vegetable would work beautifully – mushrooms, squash, cauliflower, celery, pumpkin, etc…

Method:
1. Add oil to a large pot over medium-high heat
2. Add the onion, peppers and carrots with a dash of salt and pepper and the bay leaves, cumin, paprika, chili powder, coriander and oregano – cook until softened, reduced in volume and beginning to brown
3. Add tomato paste and mix it well into the mixture
4. Add the butter and flour and stir until well-combined
5. Stir in the peas/corn and beans
6. Add salt and pepper
7. Add the chicken stock and bring to a boil
8. Reduce to a simmer, cover the pot and simmer for a minimum of 30 minutes, stirring occasionally
9. Taste and adjust seasoning– add more salt/pepper, add chile sauce if you like it spicier
10. Serve with a squeeze of lime juice and a small handful of tortilla chips

* For extra depth in flavor, try making this in a High Pressure cooker!